Pie Crust



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Source Lisa Blomgren

Preparation Time20 minutes

Serves2 generous crusts

3 cups flour
2 sticks or 1 cup butter
1 1/2 tsp. salt
6 tbsp. water (very cold)

1. Whisk together flour and salt. Combine butter with flour by either blending in food processor or pinching with finger tips until mixture is consistency of cornmeal.

2. Add very cold water one tablespoon at a time. Form two balls of dough. If necessary, you may add one more tbsp. water to hold dough together.

3. Roll dough flat with rolling pin between two sheets of wax paper. Use a little flour to keep dough from sticking to wax paper.

4. You may also store balled dough in fridge for later use.

Oct 25, 2010 2:14:05 AM Lisa said...

These are generous pie crusts, so you may have dough leftover for pie crust cookies.

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